Our range of emulsifiers perform extremely well as dough conditioners, shelf life improvers and improving cake products’ structure. Emulsifiers can be classified by means of the Hydrophilic (water solubility) – Lipophilic (oil solubility) Balance, or HLB rating. Values within the HLB range from zero to twenty. Zero is entirely lipophilic and twenty is entirely hydrophilic. Our skilled technical team can assist with product recommendations based on customers’ requirements and processing parameters.
|Agar||Seaweed extract from red algae. Forms a strong gel that is thermo-reversible, heat-and-pH-stable.|
|Alginate||Seaweed extract derived from brown algae. Forms a strong heat-stable gel in the presence of Calcium. Thermo-irreversible and pseudoplastic of nature.|
|CMC (carboxy Methyl Cellulose)||Pseudoplastic gun that originates from Wood pulp or cotton linters|
|Gelatine (Halaal)||Derived from collagen under strict Halaal conditions. Bovine, poultry or marine sources.|
|Mono & Di-glycerides||Derived from the partial hydrolysis of vegetable fats.|
Our range of emulsifiers perform extremely well as dough conditioners, shelf life improvers and improving cake products’ structure. The below list are the most commonly used emulsifiers in the baking industry, but we can source any other emulsifier as per customer request. Emulsifiers can be classified by means of the Hydrophilic (water solubility) – Lipophilic (oil solubility) Balance, or HLB rating. Values within the HLB range from zero to twenty. Zero is entirely lipophilic and twenty is entirely hydrophilic.
|SSL||Sodium Stearoyl-2-Lactylate. Manufactured by the chemical reaction of stearic – and lactic acid with sodium salts of vegetable oils and polymers thereof. HLB value range: 18-21|
|CSL||Calcium Stearoyl-2-Lactylate. Manufactured by the esterification of stearic- and lactic acid with calcium. HLB value range: 7-10|
|DATEM||Diacetyl tartaric acid esters. Mono- or Diglyceride ester which is bonded with tartaric- and acetic acid, making them effective emulsifiers in liquid emulsions. HLB approx. value: 9.2|
|Mono- & Diglycerides||Mono- & Diglycerides are available with a mono-diglyceride concentration of 40-60%. HLB value range: 2.8 – 3.8|
|Lecithin||Lecithin is manufactured by extracting and purifying phospholipids from naturally occurring products such as soybeans, eggs, sunflower and canola seeds. De-oiled lecithin is available for flour mills. HLB value range: 2 – 12|
|Polyglycerol Esters (PGE)||Various specifications available. The hydrophilicity and lipophilicity greatly
change with the degree of its polymerization and the kind of fatty acid. HLB value range: 3 – 13.
|Propylene Glycol monoesters (PGME)||PGME is produced by esterification or interesterification of propylene glycol. PGME can be used in combination with mono- and diglycerides to obtain excellent cake batter behaviour, resulting in increased cake volume and uniform structure. HLB approx. value: 3.5|